Let’s call a spade a spade here – this meal does not necessarily hold the same visual allure we may have in our mind’s eye when we dream of a perfect lunch or dinner. But please don’t let that be a deterrent – this dish is so, so delicious and nutritious. After a spin, shoulder and core workout yesterday, and before some much needed couch time, we made this as a workout recovery lunch. (Not that you have to have ‘earned’ this meal by burning 1,000 calories, this is about putting tasty nutrition in the body.) Paul is a grains-cooking maestro, and I finally learned how to make quinoa as we put this together. It’s a .5 on a difficulty scale of one-ten. (Why cooking grains seems so hard to me I don’t know. I think it’s because I’m inclined to uncover and stir anything that’s in a pot, which I forget is the death of many properly cooked grains.)
This meal could just as easily work as a Monday dinner – all whole foods packing lots flavor and colors, complex carbs, protein, omega-3’s and fiber. I hope this recipe idea will make you feel a little inspired as you begin the week!
Total Time: 25 mins inc cleanup
Hands on Time: 20-25 mins
Ingredients for Two Servings:
– 1 Cup Quinoa
– 2 Cups Chicken Broth
– 1 Avocado, cut into medium sized cubes
– 2 Handfuls Cherry Tomatoes, halved
– 1/2 Cup Parsley, Torn
– 1/4 Cup Sunflower Seeds
– 1 Tbsp Sesame Seeds
– 1 Tbsp Sriracha Sauce
– 2 Eggs
– Optional: 1/4 cup pickled onions
– Add the chicken stock and quinoa into a medium saucepan and bring to a boil, then reduce to a low simmer and cover. Let simmer, covered, for 20 minutes. No uncover! No stir! Remove from heat and set aside for 5 minutes, still covered. Fluff with a fork before serving.
– Meanwhile, set out the avocado pieces, cherry tomatoes, parsley, sunflower and sesame seeds, Sriracha and if you like, onions.
Quick Note: To make pickled onions, thinly slice a red onion and place in a small bowl. In a separate bowl, mix 1/2 cup apple cider vinegar, 1 Tbsp sugar and 1 & 1/2 tsp salt. Pour the vinegar mixture over the onions & let sit all day or overnight. Store in the fridge for up to two weeks.
– Then, poach the eggs. I like to leave the yolks runny so they can integrate into the quinoa.
– Place the cooked quinoa in a bowl and using the back of a spoon, make an indentation in the center as a place holder for the poached egg.
– Using a slotted spoon, place the poached egg on top of the grains.
– Add all of the toppings from your buffet around the egg.
– Dig in!!